Sun Gold cherry tomatoes are a treasure — and I don’t think that’s an over-the-top claim or hyperbole at all.

If you’ve had them, you know. If you haven’t tasted them, you must.

The name is apt; they’re liquid gold, distilled from sunshine. But you’ve got to find a good producer. Those I’ve had from grocery stores cannot compete for flavor against Sun Golds directly from a farmer, but maybe you’ll have better luck. If you taste one at a farmers’ market and it’s not intensely flavored and wonderfully sweet, move on to the next grower and try again.

After you’ve had your fill eating them out of hand, consider cooking with them. They are best when subjected just briefly to heat so the sweetness is intensified but the freshness remains. Try the easy method here, in which just barely breaking-down Sun Golds create a sweet foil for savory sausage.

To cook tomatoes: In large skillet, heat olive oil over medium-high heat. Add tomatoes. Season with a good pinch of salt. Cook, stirring occasionally, for 2 minutes or just until tomatoes begin to soften. (Note: Tomatoes will continue to cook with other ingredients, so they should not cook too much at this stage.)

To add sausage: Stir in cooked sausage. Reduce heat to medium. Cook until just heated through. Remove from heat. Stir in olives.

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